Steamed haddock with saffron mash and gremolada

Jeremy Lee's dreamy steamed haddock recipe is served with a heady saffron mash and gremolada for a verdant freshness. A fabulously comforting dish that elevates the humble haddock to a thing of beauty.

First published in 2018
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Ingredients

Metric

Imperial

Haddock

Saffron mash

Gremolada

To serve

  • extra virgin olive oil

Method

1
To begin, boil the potatoes in salted boiling water until tender. Meanwhile, add the cream, saffron, oil and garlic to a pan and warm over a very low heat to infuse the saffron into the mixture. Whisk to emulsify
  • 600g of floury potatoes, such as King Edward or Maris Piper
  • 75ml of olive oil
  • 1 pinch of saffron
  • 150ml of double cream
  • 1 pinch of garlic, crushed
2
Drain the potatoes, allow to steam and dry then pass through a potato ricer into a bowl. Beat in the infused saffron mixture until you have a beautifully rich, smooth mash. Season generously and set aside
3
To cook the haddock, fold each fillet carefully, either in half or into three folds, depending on the shape of the fillet. Place on small squares of greaseproof paper and add to a steamer. Cook for 3–5 minutes, depending on size, until cooked through. Remove and allow to rest briefly before seasoning with a little salt
4
Meanwhile, chop together the lemon zest, parsley and garlic to make the gremolada. Spoon the mash onto plates, top with the haddock and scatter over the gremolada. Drizzle over some extra virgin olive oil and serve

With the voice of a thespian and the culinary skills of a French master chef, Jeremy Lee is by far one of the most well liked chefs in London.

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